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Course description

Full Time

Course content

'This course includes a greater depth of knowledge and application of skills in bread, confectionery and pastry work.Practical skills of a high standard are developed in the realistic College Bakery environment.Assessment is via observation of skills, written questions and underpinning knowledge assignments.Additionally learners will gain pastry skills via specialist workshops producing advanced bread and confectionery dishes.You will gain a greater understanding of the science behind baking and have a technical understanding of the role of ingredients.Practical units in Bread and Confectionery - These cover a full range of bread products using industry standards and artisan bread skills to include Danish pastries, advanced breads, sour dough’s and display breads and rolls. The confectionery covers a full range of advanced work such as almond and sugar based items, pastry products, cakes, biscuits, sponges and decorative skills with chocolate work.

Entry requirements

'Level 2 in bakery or relevant industrial experience. Bakery whites will be required to be purchased, to a specific standard and style (guidance given).

Future opportunities

'You will be able to progress to Higher Education or employment.

Further information

For Further Information Contact Course Enquiries on 0161 908 6789

How to apply

You can apply for this course through UCAS Progress. Add this course to your favourites so you can start making an application.